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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (March 8, 1936)
St. Patrick's Day Brings Chance To Glorify Plain Irish Stew Gay Green and White Decorations Combine With, Traditional Symbols of Erin By VIRGINIA ROSS Home Economics Editor IK for no other reason than that It adds a new note to tired din ner tables. St. Patrick's Day seems to me a fine opportunity for celebration! There Is a lilt, a sprtghtltness, a bit of the joy of living framing '.he day. The available foods reflect the occasion better now than at any other season of the year. Some hold that the March 17 party , should be an , all-green af r ' i V ' fair. - Others believe that using the sym bols of the day will do the trick sand wiches cut Uko harps, the salad molded as shamrocks, the Ice cream In pipe form and all that Tort of thing. Still others will make up a Virginia Ross pot of good old Irish stew, than which there Is no better. With true feminine perversity, I choose a bit of all three! If It's a good homey affair, It's Just as well to resort to the Irish dishes as much as pobble. The table may bo covered with oil cloth, white or green, or a gaily striped or plaid cloth. Nice, fat well-scrubbed Irish potatoes, hol lowed out a bit, are grand candle holders for squat white or green candles. A little pot of shamrocks may be the centerpiece. Irish stew might well be the main dish, with not much else beyond a coarse bread, relishes and dessert. A simple steamed pudding of the duff family, per haps. The foods we commonly as sociate with the Irish are pork and potatoes, with considerably more of the latter. Cabbage be longs In such a meal, alone or with Its partner, corned beef. Vegetable greens are good. And I find myself thinking of potatoes stuffed with sausage, basted with cieum of mushroom soup, by way of a modem note. POTATO MOTIF t A meal built around the potato motif would be fun. Potato hold ers for the candles; small potatoes hollowed out to hold a paper nut cup, each potato being placed on a shamrock. For a simple centerpiece, punch a num ber of holes In a big Irish potato, and place a posy In each hole. Cut off the bottom slice of the potato to make a base and place the potato, flowers and all, in a low bowl qf water. Potatoes may be the main course or a part of It. I like to bake huge potatoes, hollow them out and mash the middles. Re place, with perhaps a creamed flsh slipped into a hollow. Hake and serve piping hot. Spinach croquettes are good partners. CORNED PORK Corned pork is a good main dish, accompanied by potatoes dressed up as the Irish never did belike, but good. Try them eacal loped, as usual, but use the canned cream of mushroom soup Instead of milk. Buttered greens won't go astray with this meal. Speaking of potatoes, how long has it been since you've had Does Your Child Sleep With OPEN MOUTH? fc?&.d.Sf."'.- tnouih brmhinit- -with childrtn't hJ coldi. A lifll Kindon t Niil )tlr opana clogged nomili immHtflr, Pmttci intt chut Cftldi. I We KjoJoo'i ivtrr oifht hav cold frr chilttr KONDON'S NASAL JELLY ABaby For Vou? It you irf denied the Melting of hahy tW your own and vrrn (or hihv'i nn ,n hthy'i imilt do not Rive nn hope. Jutt rite in confidence (o Mil. Mildicd (rm. I Vol. M. W Hinan Bldi., Kuuai Lity. Mi. , and the wilt ltll you about a simple home method that helped her after heini denied H vein. Many othen lay thu hat helped hlett their lire. Write now and try (or thit won detful happinen. Adr. Jl J Kidneys Must ClcanOut Acids Tha ml? nr yws borij ekwa ant Aride and iwtanmua waataa turn ywar Mml " Ow nuthni Imjr. Mh Kidnay tohaa or Alton hrt tare ti rkmp, (few, tmtaant droaa. If InrtiMl KWWy or Bladd? iltamkta maka Ton "iSar tnm OtMinf. I'p Nnhta. KwraMtMi. tf Pali IWkaffca, Clm I'mlaf Ktm DtninM. Hhniraatia Pain Aatriity. IWunc. NmarV liw or Itohiwt. Hod'I uia rhantm Gat tiw Portnj aiwraatmd wrip4lm fallad Cytft ffw-Tnl Wnrka laat, aafa and in la 4 Imn II mutt hniii Dtv TtUMty. mH cuaraaMwl I do tha wort la m Irak er mow hark ok rrttmi of amply parkata Oowo nk oaty e doaa at drwaiota and lb itr UM nrotorta Too. Ad PAGE SIX and Potatoes potato soup? Have you ever tried potato biscuit? Nothing more than cup ot mashed potato substituted for the' same amount of flour in your slundard biscuit recipe of two cups of flour, 4 teaspoons baking powder and so on. Cut the potatoes in with the 4 tablespoons shortening, or mix them with the milk and melted shortening, adding this to the dry . Ingredients. And of course It's fun this time of year to make shamrock biscuits of them by cutting small rounds and putting three of them together to bake. SPINACH TIMBALE3 Sweet potatoes don't appear In Irish history, but they make tradition when they appear as Paddy's Hats. Serve them with pork in some form and with creamed spinach, slipped into a shallow casserole and under the broiler a minute or so. And since we've brought up the subject of spinach and of hats, if you're wanting something dif ferent, make spinach Into tlm bales. Then turn each out on a round of buttered toast, large enough to look like a brim, and dipped In minced parsley. Give each a hatband of hard-cooked egg white and there you arc. Desserts? There's the good chocolate potato cake which you've likely made. There's choco late ice cream scooped out to re semble potatoes and dressed with a pineapple mint sauce. To end the meal with a bit of swoet, marzipan potatoes may be pur chased. You can roll fudge, after molding it to look lika small potatoes. In cocoa or gound chocolate. And but use your own Imagination for a while! It's bet tor than mine which can't choose bvtween spending itself on tables dressed with harps and sham rocks, a great pot of Irish stew and an old clothes party, and plates that are gay with the "Wearln' of the Green" ... I wonder ... PADDY'S HATS Cook fairly small, rather long Bwect potatoes until almost ten der. Remove skins and cut cross wise, then trim to look like the crown of a tall hat. Cook for three minutes or so in a syrup made of 1 cup of sugar, 3 table spoons butter and t cup of water, or In 1 cup of maple syrup with the buttor. Slice large green apples, remove core and cook un til almost tender in the same syrup. Place the apples in a bak ing dish, put the potatoes on top. Sprinkle with sugar and bake un til heated through. Garnish with a ring of green pppor and a sprig of parsley. A slice of pineapple may be used in stead of the apple. CREAMED SPINACH Melt over low heat 3 fnblrapooss butter. Liihtly simmer In (( J fohlrpoon rnopprrf onion Add f fnftlrapooHS flour. When well blended add 8 eups o finely chopped .ipinaeh, eooked or canned Then add H cup of undiluted eiMipor ated milk or crrnm 1 teaspoon salt ' Dash of white pepper, reiy- enne. Cook for two minutes. Serve at once or pour in baking dish. Sprinkle with grated cheese and slip under the broiler until brown. WAFFLES WallU'S are good for breakfast, hut Just as giHul with chicken, kloney or other stews, with creamed chipped beef or Welsh nurbit. Served with honey or n.uple syrup waulcs become the dessert supivme. f cups siflrd flttur 4 teapoons baking powder i teaspoon salt f fuMrpHn suiar t cans 1 ' cups milk (j tablespoons melted butter 81ft together all dry Ingredi ents. Heat egg white stiff and yolks but slightly. Add yolks to dry Ingredients with the milk. Add melted butter, then fold in the beaten egg whites. This batter may be made early In the day, then stored in your refrigerator. If allowed to stand at room temperature for half an hour the fat softens and the first waffle la less apt to stick. If any Is left over, cover It and serve the next day. If stored longer than overnight It Is advisable to add a little more baking powder and milk before baking. Mnkra six full-site waffles. Here's Way to iyi For a St. Patrick's luncheon or Sunday night supper, this molded cheese ring takes the spotlight. It's as good as It is decorative. You'll enjoy this Five Star Dish of the Week. Five Star "Dish of the Week'7 MOLDED CHEESE RING Soak 1 tablespoon plain gelatin In 2 tablespoons cold water for 10 minutes. Dissolve over hot water. Mash together 1 package cream cheese cups cottage cheese Add tablespoons chopped green pepper . teaspoon salt teaspoon grated onion Vi teaspoon Worcestershire sauce Few grains cayenne Add dissolved gelatin and pour Into a ring mold which has been brushed lightly with salad oil. Set in refrigerator to congeal. A few minutes before serving time, invert mold on platter. When the mold comes to room temperature, the salad may be removed easily. Gar nish with watercress. The center may be filled with mixed vegetables or with chicken or tuna salad. Serve with mayonnaise, thinned with a bit of lemon Juice. Fruits may be used wltR this salad. Pineapple Juice may be used instead of the water, and bits of pine apple added to the cheese mixture. This is excellent with fruits or chicken. (Clip and paste In your book of favorite recipes or on a t!iree-by-five-inch card for your food files.) Cooks' Kitchen Tours Conducted b" Vir3 inia SOMETHING different is this Pineapplc-Chce3e Dish, made by arranging a layer of cooked rice and cubed pineapple alter nately. Sprinkle the top with cheese and seasonings. Add pine apple juice, bake in n moderate oven, about li hour. This is a good luncheon dish. Boiled beef takes on airs when served with a horseradish sauie made by combining 4 cup horse radish, cup whipped cream, H cup soft bread crumbs, 2 table spoons vinegar, salt, pepper and prepared mustard to taste. As a relish to pork, serve 1 cupful of a spiced, tart apple sauce added to 1 packago of lemon gelatin prepared accord ing to the directions on the pack age. Good, too, as a salad, topped with a cream dressing. After broiling beef, pour over the meat the liquid in the pan heated with cup of sherry wine. Another good broiling trick In to spread the steak with pre pared mustard bqfore broiling. To use up leftover sandwiches, pan-fry them until golden brown in butter, or drippings. Serve hot. with or without a sauce. "J it vs. No 114 A Man's Heart ' A Ross BAKE individual pie crust shells over Inverted mufln tins, and sorvo hot, tilled with any l.ftover creamed meat, fish, or vegetable. To hold the shape of the shell in baking, allow to stand before go ing Into the oven, in a cold place ' for one hour. To make biscirts that do not have to be sp.-cad at the table, roll the dough to fourth-inch thickness, and 'cut in small rounds. Brush over half the rounds with melted butter, top with remaining rounds, and bake. Call 'em Twin Biscuits. Always make cake batter higher at the edges than in the center, to insure even rising. Have you ever poached fried eggs, or perhaps you prefer to say fried poached eggs? It's a new-old cooking trick, and do'the eggs taste good! Melt enough butter in a frying pan to barely cover the bottom. Then break in the eggs, one at a time. Dust them with a little salt and pepper Cook slowly, so that they merely solidify throughout without browning. Serve on toast or a broiled tomato slice. fJMischa Fashions IF you haven't seen the little tailored frock. No. 114, that makes the little miss look too grown up, you Just haven't seen the right dress, for the collar and cuffs so daintily embroidered In brlllianf wool or silk set off the clever seaming running right down to the pleats. Sizes 8 to 16 years. Adaptable materials; crepe de chine. Canton crepe, silk faille, novelty wool or ribbed silk. Size 12 requires 2 yards or .19-inch material, or 2 yards of 54-Inch material. This Kton Cocktail Dress. No. lift. Is the pace setter for all oc casions. Made of rich, dull crepe In one of the new Jewel shades; set off by the flattering contrast ing blouse and tie collar that fits so smiKly about the throat. In sizes 14 to 40. Adaptable mate rials; Canton crepe, faille, novelty woolens and dull satin. Size 16 requires 3' yards of ,19-lnch ma terial and l1 ysnls of contrast ing ."9-inch material for the blouse. Mischa Fashions, c. o Mary Cullen, The Journal, Portland. Oregon. Rnclose 25 cents for each pat tern wanted. Pattern No Size Name Street City Slate GUIDE of the STARS By LAURIE PRATT SUNDAY: The critical and ana lytical powers of Judgment are strong today; write, read or study. MONDAY: An energetic day when much may be accomplished, especially in cooperation with oth ers, but avoid haste and quarrels. TUESDAY: An unusually good day, harmonious and pleasurable. Give a party or enjoy the society of others. Affairs concerning mar riage, friends, art, travel and finances are favored. '" WEDNESDAY: Mentally con structive In the morning, with gain through social and coopera tive activities. The afternoon, however, brings unexpected ob stacles and change of plans. THURSDAY: The only danger today is extravagance. Otherwise it is a most auspicious time, fa voring dealings with elders, com pletion of hitherto delayed work, and Inspirational "hunches." FRIDAY: Still necessary to watch finances and avoid hasty expenditures. Social and love af fairs are unsatisfactory or expen sive. Very energetic vibrations will enable you to accomplish much work today. SATURDAY: Desire for travel may crop out today and would afford a welcome change of scene. Your rnlnd is alert and original, receptive to unusual ideas and plans.- , CHILDREN BORN THIS WEEK . Children born this week ( this year only) have the following life prospects, according to astrology: SUNDAY: A child born today Is endowed with excellent judg ment,, powers of concentration and command over detail work. A career as publisher, editor or critic Is Indicated. MONDAY: A sociable,' artistic child, capable of enthusiastic and effective activity, particularly in partnership. Friends and love af fairs play a most important role In the life. TUESDAY: All the good fairies attend this birth. A fortunate life, a lovable disposition and a gifted nature. Legal work is shown as most favored. ' WEDNESDAY: This child will be successful in life in spite of many unexpected obstacles. Gen erally even tempered, but subject to occasional surprising moods. Work Involving foreign travel and secrecy is shown. THURSDAY: A child of enor mous grit and tenacity. He will make his mark in any sphere of life. Older people influence his ca reer advantageously. A mystical and inspirational side to the na ture. FRIDAY: A good money maker, but very free with his earnings. Tremendous energy; an unusually resourceful nature. A business connected with liquids or ocean travel Is favored. SATURDAY: A prophetic, phil osophical mind. Many enjoyable travels abroad are shown. An original, creative and independent " nature. Jf No 115 W FASHION TIPS BY MISCHA International Authority on Women's Attire STYLE there's something every woman longs for! And Mischa, Internationally known de signer of individual clothes for women, deals with the subject most comprehensively In this ar ticle, written especially for the Five Star Weekly. Mlscha's ad vice on clothes is a regular fea ture you won't want to miss It. THE well-dressed woman catches our attention. In a flash we single her out. She holds our ad miration and approval until she has passed from view. We think of her later In the day the stun ning, smart picture she made There was something definite about her. She imbued her clothes with her own special quality of style. It Is quite possible, and alto gether probable, that the fashion of her garments is the common property of hundreds of other women. It is for this reason that style may best be defined as an ultimate quality imparted to dress by the ideas back of things. It Is not a generalization but some thing definite and vital in its character. JUNIOR GIRL: The "teens" are a period of great importance in th life of the young woman. From the standpoint of dress, this time has a double significance. First, proper attire may do much to help the young growing girl over the tedious paths of ado lescence, and, second, she will, if she is at all astute, realize during this time just how valuable is the art of being modlshly attired and groomed. This knowledge will be a source of powef which she can call upon all through the rest of her life. The junior girl, upon reaching Canned 'Soup Is Excellent When : Used For Sauce ONE of the grandest ideas I've met up with is using canned soups for sauces.- Of ; course, one soup won't work for everything. But manufacturers of fine soups have ladled them out in great variety, and we have soups lot every occasion and sauces liirewise. Read the label on the can to ki.ow how to use them (as is, or diluted), then substitute an equal quantity of soup for the milk, to mato or what the recipe calls for. Dishes with soup-sauces: Eggs With Mushroom Sauce Melt 2 tablespoons butter In a scucepan, add 3 tablespoons flour and blend well. Pour in 1 cups cream of mushroom soup and cnok' until thick. Add six sliced hard-cooked eggs and heat just long enough to heat eggs through. Salt and pepper to taste Sorve on crackers or toast. Shrimp With Mushroom Sauce Melt 2 tablespoons butter In a saucepan, add 3 tablespoons flour and blend well. Add l'i cups cream of mushroom soup and cook until the consistency of thick, white sauce. Stir in lj cups shredded shrimp and con tinue cooking Just until It is heated through. Salt and pepper to taste. Serve on patty shells. Leftover Meat and Tomato Sauce Melt 2 tablespoons butter In a frying pan, add six medium sized onion, finely sliced, and cook over a low flame until slightly brown, stirring frequently. Add 2 cups cream of tomato soup, 1 teaspoon salt, teaspoon pepper and H teaspoon celery salt, and cook slowly until thick and rich, about V, hour. Add 2 cups cold cooked beef, or veal cut In small pieces, or an equal amount of cold sliced meat, heat thoroughly and. serve. Serves six. SOME NEW TRICKS CHEESE puffs are also an excellent accompaniment. Make tiny little cream puff shells (cream puff making is no trick at all. We'll make some one of these days.) Slit and All them with a mixture of American cheese, a lltle cream, whipped, and chopped nuts. Celery if desired. Jellied Heart Reliefs are good the year around. All you do is to bake any good white or angel cake in large muffin pans, or in a square layer pan, and cut in three inch squares. From the center of each cake cut a small heart: with a heart cutter, cut through the center of the cake tn one tnrh i depth. With a paring knife left the shape out of the center. Kill the Well With ruatnrH Mil. Ing spread over the top and let drip down on the sides. Spread the heart cut out from the center with currant or other red Jelly. Place lightly on top of the custard. Edge the cake with cocoanut. Serve on a lace paper doily on a dessert pmce. tvner cold, of coume the n when she desires to ac centuate her individuality through the medium of dress, is apt to make many arrors. In searching for garments be fitting her type, she often chooses costumes too important and ma ture. Or she may err in the op posite direction by wearing clothes too youthful. In the case of the choice of garments which are too mature, the fault arises from a perfectly sincere wish to appear more dignified. It is not necessary to avoid straight lines entirely. On the con trary, they are most essential In many types of practical costumes for the young girl. However, it is best, when used for the junior dress, to combine straight lines with rounded or curved lines. Soft folds, which produce rounded con tures, may be substituted for ac tual roundness of line. RUDDY BLOND: The ruddy blond with fair, ruddy skin, brown hair or hair with golden glints, should avoid yellow, mustard, This smart two-in-one is as suredly In for a lot of comment. Contrast Is Important to reveal the dual aspects of this charm ing frock, with the vestee so tricky under a like front, fas tened by one of the several alluring buttons. . blue-purple and red-purple, warm 4 brown and reddish tans. She will look her best In blue, cool brown, green, dark red, grayed-orange, beige pink and. of course, black, which is always flattering. ECZEMA AI.O c.lUd T.tt.r. S.II Rh.um, Prurllu., MMkCru,Wat.rPol.on,Wpln,Skln..tc! riLL 1 Il AL Try wtk free tnt o( mild loothinn, Kuarantwi trealmrnl, which lor ;m yw hM twn Bivinr Ertenu luffrrers tiirir "Flm Roil Nigtit'tRM."wri( today t patal willrfaAdctrns DR. CANNADAY, Emma SnKlalM MS Park Sguva. SEDALIA. MO. It'sAlllnHOW You Fight BALDNESS! You need a mtaiant ihat helps your hair io save it- I v oy nourishing surved i hj,rn,ots'"l killing Dandruff J germs-Olovtr j! bu.y.n, i1 ""hfulljr kttp up t(,e , ?i '"'HnwiihGlo Mnjtc Medicine nd GU 'Ft t Mtduitrd Sojd fur th .k.. your Btrbct mvc you Glovet'a. mmm DIETING TO REDUCE Cut out fat mests you don't need bee?fl7hSand'?r,ly " 'mb' -o llRht on butter, cream and jujrsry ,eets-st fruit and ve" 1 v;r,,,'y G'n In physical ylI?d.Jd)f wr'le: "I've lost S:?CJ X V. " "PPy I. .. lr.r .d I feel .1 mueh hSttV rflri, r, 8, ehlnV.?."".1'" '""I"'"! Of KniS- chen Suits in a gin., of hot -st..r hi fore breakfast every mornlni for elimination of .es waste - add julf of half a lemon a Kniioh,iirn1b1it,tr,jj , ,0d i Joyfully satLfled-money back Adv
